Life In LC

Chicken Tikka Masala

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52 weeks of cooking – Marinating

When I cook for large groups I don’t bother measuring with spoons or cups, I use my hands. Maybe the flavor doesn’t come out exactly as I imagined but there is always room to taste and adjust the flavor of most dishes. I find that sometimes when I do multiply a recipe to feed 40 people it gets a bit ridiculous and unbalanced, too much salt, not enough of something else, at least of my taste. That’s the other great thing about using a recipe as a guideline, you can adjust things to your own personal taste and recipes that call for only one or two cloves of garlic are highly mistaken.

Some of my favorite recipes that I have developed over the years are just a list of ingredients with no amounts. Every time I make a dish it turns out differently and I like that, I like that things are always different.

One dish in particular I never measure is Chicken Tikka Masala, I’ve made it enough times to know how much of everything I want. It’s definitely not the best Indian food out there, but it suits me just fine when I’m craving Indian flavors and a light curry. I like to serve this with rice and a dish I like to call coconut peas.

 







Chicken Tikka Masala


Ingredients

Marinade

  • lemon juice
  • yoghurt
  • ginger, minced
  • garlic, minced
  • salt
  • turmeric
  • cumin
  • cayenne
  • boneless, skinless, chicken thighs, cubed

Sauce

  • onions, sliced
  • garlic, minced
  • turmeric
  • coriander
  • cayenne
  • chili powder
  • salt
  • diced tomatoes
  • heavy cream

Directions

Marinade

  1. Mix all of the marinade ingredients together minus the chicken, taste and adjust, mix in the the chicken pieces and refrigerate over night.

Sauce

  1. Sautee the onions slices until wilted, add the garlic and cook until fragrant 2-3 minutes.
  2. Add the spices and cook stirring constantly for a few minutes until they start to stick to the bottom of the pot, add salt and diced tomatoes. Simmer until the liquid has reduced by half.
  3. Place the chicken on a large rimmed tray in one layer and cook under the broiler, stir every 5 minutes until you have plenty of brown edges.
  4. Add the chicken to the sauce and cook until the chicken is cooked through, check the internal temperature with a thermometer, the chicken should be 160F.
  5. Finish the curry with a splash of heavy cream, serve with rice.

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